I browned the 1.18 lb roast in my cast iron pan instead of the deeper 3 Qt. dutch oven pan I just bought today. The skillet made it easier to turn the roast while browning. I browned it, removed the roast, added in some carrots, onions, celery and sauted them, added in a 1/4 cup of beef stock and let simmer for a few minutes. Then I poured it all into my newly bought 3 quart dutch oven and set the roast in and added more stock halfway up the roast. It's cooking now.

I hope to be able to slice it into slices when done. I'm only going to use the roast, not the vegetables because I want to make a mashed potatoes, asparagus, roast meal.

BTW, out of season asparagus is up to $5.99 a lb. now. Up from $3.99 3 weeks ago, and up from $4.99 a week ago.

I found this "new to me" item at Trader Joe's..Article | Trader Joe's
I'll be using browned chicky thighs and tucking in some mushrooms and artichoke hearts to the casserole.
I'll make up a half envelope of instant mashed taters for the SousChef, and we'll each have glorified green salad.

I found this "new to me" item at Trader Joe's..Article | Trader Joe's
I'll be using browned chicky thighs and tucking in some mushrooms and artichoke hearts to the casserole.
I'll make up a half envelope of instant mashed taters for the SousChef, and we'll each have glorified green salad.

This turned out well, and the TJ's sauce is as good as my 40 cloves of garlic sauce, and a lot easier. I only used 1/2 a jar for 4 thighs, and 5 wings along with the frozen artichoke hearts and whole mushrooms. I just froze the remaining sauce in the jar for next time. That plate is Steve's, no mashed spuds for me and that's ok. I used a spoon to enjoy the sauce.

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